DigitalCookbook_StatehoodMedia_Nov2017
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DESSERTS //<br />
Silver Grille (Silverton, OR) // SERVES 8 to 10 // 31/2 hours<br />
RASPBERRY FROMAGE BLANC TART<br />
Purchased pastry dough<br />
1 cup Fromage Blanc, softened<br />
¼ cup granulated sugar<br />
2 eggs<br />
½ cup heavy cream<br />
½ teaspoon finely grated<br />
orange rind<br />
¼ teaspoon vanilla<br />
1 ½ cups raspberries<br />
1 tablespoon powdered sugar<br />
Press pastry into 9-inch tart pan with removable<br />
bottom. Freeze for 15 minutes, or refrigerate for 30<br />
minutes, or until firm.<br />
Line pie shell with foil; fill with pie weights or<br />
dried beans. Bake the tart in the bottom third of a<br />
400-degree oven for 15 minutes. Remove weights<br />
and foil. Bake for 3 to 5 minutes longer or until light<br />
brown. Transfer to rack; let cool.<br />
In large bowl, beat fromage blanc until smooth.<br />
Beat in sugar until fluffy. Beat in eggs, 1 at a time,<br />
scraping down bowl occasionally. Beat in cream,<br />
orange rind and vanilla. Scrape into tart shell.<br />
Sprinkle with raspberries. Top with powdered sugar.<br />
Bake on baking sheet in center of 325-degree oven<br />
for 20 to 25 minutes or until center no longer jiggles<br />
when shaken. Let cool on rack. Refrigerate until<br />
chilled and firm, about 2 hours.<br />
54<br />
RECIPES & COCKTAILS FROM THE PNW // STATEHOOD MEDIA
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